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White grapefruit aromas greet you first, followed by lemongrass, green papayas, anise and flint stones. Mineral and driven, a little austere for now, with a medium body and tight, linear structure. Very precise. This has a long way to go. Drink or hold.
White pepper, crushed rocks, lemon pith and some nutmeg and white peach aromas. It’s medium-bodied, well structured and sharp, with bright acidity marrying rocky minerality and just-ripe stone fruit. So much tension at the finish. Drink or hold.
This Pinot Noir shows a precise balance between the fruit and acidity that makes it fresh and lively. It has a typical Pinot Noir nose with strawberries, raspberries and floral notes such as violets. On the palate the wine is well balanced, elegant and it has a long finish tasting of red berries. An all-purpose red, easy to drink and it pairs with many different dishes from fish and vegetables to lighter meat dishes and spicy food.
Barbara Ohlzelt is turning the region's paradigm completely on its head. Instead of the unctuous, powerful and masculine wines of the famous large estates, Barbara's wines emphasize focus and a quiet, simmering intensity. They are fine, clearly delineated...
Brundlmayer's 2020 Ried Heiligenstein 1OTW Kamptal Riesling is the only Heiligenstein shown here, so no Lyra and no Alte Reben, which I assume will be released a year later. The nose is very clear and bright in its aromas but still discreet in everything...
The Bründlmayer family owns 12 hectares right in the centre of the Zöbinger Heiligenstein. 10,5 hectares are planted with Riesling, the remainder for experimental purposes with Cabernet (mostly Cabernet Franc). About 20% of the vineyards are trained in the Lyra trellis system. The other Heiligenstein vines are raised by the traditional Guyot method with the berries hanging 50-60 centimeters above the ground. Thinning is done as required to restrict the average yield to 3500-4000 liters per hectare for this classic (Kamptal DAC) Version. Two Reserves from Heiligenstein (Lyra, Alte Reben) are used to be harvested later in the year.
Langenloiser Berg Vogelsang is located on the Loiserberg, but curves to the southwest and is adjacent to a mixed forest – because of its diverse bird population called “mountain Vogelsang”. The soil at the Langenloiser Berg Vogelsang is a subspecies of the Gföhl gneiss, strictly speaking a Loisberg “zoisite amphibolite” (prehistoric rock) with grenades (semiprecious stones) and mica schist. Fermented in stainless steel, then racked into a mix of large used oak & stainless.
Our best selling "Gru-ve" is now back in stock! Made from organic grapes, this beauty has a bit more body than most Gruner liters and goes with just about anything. A 10/10 on the delicious scale!
Textbook Zweigelt , ruby-red color with a violet rim and a dark core. Aromas of cherries and sour cherries, underpinned with delicate chocolate, creamy and smooth on the palate. Very fruity, sumptuous flavor and persistent, soft finish. 100% destemmed, 20% saignée, temperature controlled spontaneous fermentation with natural yeasts for 4 – 5 weeks in mixture of 3.000-liter oak vat, second fill barrique and stainless steel for 15 months.
The attractive nose of mandarin orange and white peach, with just a whiff of pepper, pulls you into this juicy, generous and well-balanced modern gruner veltliner. Clean and zesty finish pulls you back for more. Sustainable. Drink now. Screw cap.
